Classic Old Fashioned Southern Pecan Pie
A sweet and nutty dessert that captures the essence of Southern cooking, perfect for holidays and family gatherings.
Ingredients
Filling Ingredients
- 3 large large eggs Make sure your eggs are at room temperature for better mixing.
- 3/4 cup granulated sugar
- 1 cup cane syrup or light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 heaping tablespoon all-purpose flour If you prefer a firmer pie, you can add a little more flour.
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped Toast the pecans in the oven for a few minutes before adding them to enhance their flavor.
- 1 unbaked homemade or commercial pie crust A store-bought pie crust works well and saves time.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Fit the pie crust into a 9-inch glass pie plate.
Mixing the Filling
- In a mixing bowl, whisk the eggs until frothy, then gradually stir in the sugar until smooth.
- Add the cane syrup and softened butter, blending until silky.
- Mix in the flour and vanilla, being careful not to overbeat.
- Gently fold in the chopped pecans.
Baking
- Pour the filling into the pie crust.
- Bake for 55–60 minutes until a knife inserted in the center comes out clean, covering the edges with foil halfway through.
- Allow the pie to cool slightly before slicing.
Notes
Serve warm with whipped cream or vanilla ice cream. You can also store the pie in the refrigerator for about 3 to 4 days or freeze it for longer storage.